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Grilled Meat For Camp

RVCookingShow's picture
Evanne Schmarder shows another remarkable regional recipe at the Bend, Oregon, desert town. Chef Doug Miner shows the dish steak on the grill at the Evanne’s camping kitchen. The beauty of the steak is that any kind of meat can be used as the main ingredient.
Ingredients
  Meat/Steak / chicken / fish 1 Pound (Of Your Choice)
  Olive oil 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
  Lavender To Taste
  Balsamic vinegar 1⁄4 Cup (4 tbs)
  Juice of lemon 1
  Zest of lemon 1
  Chives 2 Tablespoon, chopped
Directions

Pour a little bit of olive oil over the meat.
Sprinkle with salt, pepper and herbs.
Repeat same process on the back side of meat.
Put on an outdoor grill, cook for 3 minutes to each side.
Cover bottom of a pan with balsamic vinegar.
Add lemon juice, lemon zest, and chives.
Mix them well.
Add your cooked meat to the pan.
Turn the meat over 30 seconds per side so it can soak all the flavors of the marinate.
Slice the meat, serve on a plate.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Method: 
Grilling
Ingredient: 
Steak
Restriction: 
High Protein, Low Carb
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2
Cravers of any grilled meat, here is an outdoor grill recipe with simple flavors and easy to make. Take a virtual tour across the desert town of Bend in Central Oregon with the chef before she begins to cook. Use your favorite meat(steak, chicken or fish) along with flavors in the recipe. Great for outdoor barbecue party with friends!

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